Every once in a while I throw in some chocolate cookies for good measure. There is just something inherently right about chocolate. And there are many health benefits to dark chocolate so I count this as a good-for-you food! It just makes the world right again! Ha. Well I made these gluten free, flour-less and gluten free. I bought some Peanut Butter & Co. Dark Chocolate Dreams on sale and thought it would be fun in this recipe. My kids loved it. Easy to make, whipping up in minutes. Bake really quickly and are the perfect match to a glass of cold milk. Once again, chocolate saves the day!
1 cup of peanut butter (or as I did – chocolate peanut butter combination)
2/3 cup of gluten free rolled oats (I used Bob’s Red Mill)
1/2 cup light brown sugar
2 teaspoons vanilla extract or 1 teaspoon of vanilla paste
1 teaspoon baking soda
Optional: Chocolate chips (1/3 cup of mini or regular sized)
Preheat your oven to 350 degrees and line your baking sheet with a Silpat liner or other baking liner. Set that aside.
In your stand mixer, blend the peanut butter (almond or whatever nut butter you choose), sugar, eggs and extract. Once blended, add the oats and baking soda. If using chips – blend by hand. Using a mini scooper, scoop out the dough and place on your baking sheet about 1.5-2 inches apart. Bake for about 9-10 minutes – I prefer them slightly undercooked to keep them moist. If you like them crispier – bake for about 11 minutes or so.
— Knead to Cook